This is such a delicious and savory dish, and the smell of it cooking would always make us come running to the dinner table when we were young. I'm glad I've been able to vegetarianize this dish. It's very quick, and simple to make. Note: I made this recipe as true to it's roots as I could. I personally never liked biting into a whole pepper corn, so grinding it coarsely works just as well for me.

I love Adobo!!! I never thought of using fake chicken in this recipe. I've made it with just vegetables (portabello mushrooms, squash, zucchini), but never really liked the flavor. I sometimes make Adobo for my husband (with chicken--he's not veg) and I'll put the broth on rice (i'm not vegan). Adobo and Sinagang broths are the only things that I (occasionally) compromise my vegetarian diet for. I'll have to try it with the fake chicken.